Rice canning process



Patented June 6, 1939 UNITED STATES PATENT OFFICE RICE CANNING PROCESS Nicholas (3. (Joan, Houston, Tex.

No Drawing.

2 Claims.

This invention relates to a process for preparation of rice to the end that the rice can be.

other. So far as I am aware, none of the previous canning processes have enabled such a product to be produced. f

It is in general the broad object of the present invention to provide a process for canning rice which provides cooked rice, when removed by the consumer from the can, in a dry, flufly state with each grain separating readily from any other grain.

Another object of the present invention is to I provide a novel process for canning rice.

A further object of the present invention is to provide a rice canning process which is simple, economical and provides a palatable and marketable product.

In practicing the invention, I take ordinary I rice which has been suitably cleaned so that it is free of dirt, chaff and any other foreign matter- This rice is then subjected to the action of boiling water for a period longenough -to soften the rice and heat it through to the center of each grain. Preferably this is done by placing the rice. in boiling water and,retaining it therein for a period of about 15 minutes, or until the rice becomes softened and heated through to its center. tageous to replace the boiling water during the softening operation because this facilitates starch removal.

This is conveniently accomplished by running a stream of water into the vessel dining the softening operation.

After the rice has been softenedand partially cooked, it is washed to remove'excess starch and other water soluble material. I have procured the best results by using hot water, 200 F. and

above. since I have found that this gives the best results, although cold water can be ployed.

The partially softened, wet and washed rice is then dried to reduce the moisture content so that the rice contains approximately one half treated as previously disclosed, when subjectedto atemperature of 170 F. for about 10 minutes, under such conditions that moisture driven, off

I have found it advan- Application September 26, 1938, Serial No. 231,758

from the rice is removed from contact therewith, is sufliciently dry. Preferably, the rice is handled in thin layers while being dried so that the rice is substantially uniformly treated.

Upon completion of the drying operation the hot partially dehydrated rice is placed in cans and these cans are-immediately completely sealed while hot to ensure the proper reduced pressure therein upon cooling of the 'cans. The sealed cans are then processed to complete the cooking operation and ensure that the product is sterile. This completes the cooking of the rice. I have found that maintaining the cans at 225 F'. for about 40 minutes, for example, suffices to ensure completion of the cooking operation and sterility. Diflerent times and temperatures can be employed. The cans are preferably also removed from the cooker and cooled to stop the" cooking operation. Cooling can be accomplished by suitable means provided solely ,for this or by exposure to the atmosphere if this be cool enough.

The rice product, upon opening one of the cans, will be found to be non-starchy and of a palatable taste and appearance, with each grain easily separating from the others. It is rendered suitable for table use merely by heating, and this can be accomplished by dropping the can, before opening, into hot water. for about 5 minutes, or else by opening the can and heating the contents in a double boiler.

I claim:

1; A process for preparation of canned rice which comprises subjecting rice to preliminary cooking in boiling water for about 15 minutes washing the rice with hot water to remove water 35 soluble materials-coating the rice, drying the. washed rice in a dry atmosphere for about 10 minutes at about.1'70 F. to reduce the moisture content thereof to about one half of the total moisture which it is initially capable of taking up, packing the hot partially dried rice in a can, se'aling the can and cooking the rice in the sealed can to complete the cooking operation.

2. A process for preparation of canned rice.

whichcomprises subjecting rice to preliminary cooking in boiling water for about 15 minutes and substantially continuously replacing the water with hot water during said cooking to wash therice, drying the cooked and washed rice for 'about 10 minutes at about 170 F. in a substantially dry atmosphere with the rice spread out in sheet form to reduce-the moisture content thereof to about one half of the total moisture which it is initially capable of taking up, packing the 'hot partially dried rice in a can and sealing the can, while v hot, and subjecting the sealed can I for about 40 minutes to a temperature of about 225-F. to complete the cooking operation. 

